Topsyturvycake Recipes

TOPSY TURVY CAKE

Topsy Turvy Cake image

Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.

Provided by PaulaG

Categories Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup butter, melted
2 tablespoons brown sugar
1 (8 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
10 ounces butternut squash, peeled, cut in 1 inch cubes
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup flour
1/2 cup oatmeal
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground allspice
1 teaspoon baking soda
1 egg, beaten
1 tablespoon cooking oil
1/2 teaspoon vanilla extract
1/4 cup plain yogurt
1 medium apple, cored, peeled and coarse grated

Steps:

Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

TOPSY-TURVY CRANBERRY CAKES

Topsy-Turvy Cranberry Cakes image

When planning a special dinner for company during autumn, this is the dessert recipe I reach for. It's so beautiful and tasty! The cranberry flavor goes well with poultry or pork.-Susan Bazan, Sequim, Washington

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons cornstarch
3/4 cup sugar, divided
1/2 cup orange juice
1 teaspoon grated orange zest, divided
1-1/2 cups fresh or frozen cranberries
1/4 cup butter, softened
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/3 cup coconut milk
1/4 cup chopped walnuts
Vanilla ice cream

Steps:

In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange zest; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside., In a small bowl, cream butter and remaining sugar until light and fluffy. Add egg and beat well. Beat in remaining orange zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition., Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon cranberry mixture over walnuts; pour batter into pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm with ice cream.

Nutrition Facts : Calories 487 calories, Fat 21g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 268mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

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